Name: Southern Sweet Potato Cake with Pecans Recipe
Prep time: 5 h 5 min
Cook time: 25 min
Total time: 5 h 30 min
Cuisine: Southern
Ingredients: 2 large sweet potatoes (about 2 cups mashed); 2 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup vegetable oil; 1 tablespoon vanilla extract; 4 large eggs, at room temperature; 2 1/3 cups chopped pecans, toasted (1/3 cup for layers, rest for sides); 12 ounces cream cheese, softened; 3/4 cup salted butter, softened; 1 tablespoon vanilla extract; 4 1/4 to 5 cups powdered sugar; 1 teaspoon ground cinnamon, plus extra for dusting; 2 to 4 tablespoons heavy cream

Ingredients

2 large sweet potatoes (about 2 cups mashed)

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup vegetable oil

1 tablespoon vanilla extract

4 large eggs, at room temperature

2 1/3 cups chopped pecans, toasted (reserve 1/3 cup for layers and the rest for sides)

For the Cream Cheese Frosting:

12 ounces cream cheese, softened

3/4 cup salted butter, softened

1 tablespoon vanilla extract

4 1/4 to 5 cups powdered sugar

1 teaspoon ground cinnamon, plus extra for dusting

2 to 4 tablespoons heavy cream

Instructions

Step 1: Preheat the oven to 400°F. Scrub the sweet potatoes, prick them with a fork, and place them on a sheet pan. Roast for 45 to 50 minutes, or until a fork slides in easily. Scoop out the flesh and mash it until smooth. Let it cool completely.

Step 2: Lower the oven to 350°F and grease three 8-inch round pans with baking spray. Toast the pecans on a sheet pan for about 5 minutes, then let them cool.

Step 3: Sift the flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger into a large bowl.

Step 4: In another bowl, whisk the cooled mashed sweet potato with the vegetable oil, vanilla extract, and eggs until combined.

Step 5: Gradually add the dry ingredients to the wet mixture on low speed until the batter is smooth.

Step 6: Divide the batter evenly among the three prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Allow the cakes to cool completely in the pans, then turn them out onto a wire rack.

Step 8: To make the frosting, beat the cream cheese, butter, and vanilla extract together for about 2 minutes until smooth. Gradually add powdered sugar and cinnamon, then thin with heavy cream one tablespoon at a time until spreadable.

Step 9: Frost the first cake layer and sprinkle with 1/3 cup of toasted pecans. Repeat with the second layer.

Step 10: Place the third layer on top, frost the entire cake, and press the remaining pecans onto the sides. Dust the top with cinnamon.

Step 11: Refrigerate the cake for at least 4 hours before slicing to allow flavors to meld and frosting to set.

Tips & Variations

For extra moisture, you can substitute half the vegetable oil with applesauce.

Use pecan halves for a more decorative look on the sides instead of chopped pecans.

Make this cake a day ahead to enhance the flavors and simplify serving day.

If you prefer a lighter frosting, reduce the powdered sugar slightly or use less butter.

FAQs

Can I make this cake without pecans?

Yes, you can omit the pecans if you prefer or have a nut allergy. The cake will still be delicious and moist, but you’ll miss the added crunch and flavor they provide.

How do I know when the cake layers are done baking?

The best test is to insert a toothpick into the center of each layer. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the layers tender.